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Milanais, Mailänderli in German. The most “Swiss” of all Christmas cookies, this shortbread with delicate lemon taste is easy to make and popular in every corner of the country. It’s name refers to Milan, an Italian city loved by the Swiss.

Ingredients

227g unsalted butter

204g sugar

one pinch of salt

three eggs

27.5ml lemon juice

450g white unbleached flour

one egg yolk

5ml water

Preparation

Soften the butter until smooth (or melt in a microwave oven).

Stirr in the eggs, sugar, salt lemon juice until smooth.

Add and incorporate the flour.

Shapes

Prepare your baking sheets. Cover them with either a silicone mat (my preference) or baking paper.

Roll out the dough on a flat and dry surface to approximately 1/4 inch (7mm) thick.

Cool the dough at least 30 minutes in the fridge (or 15 minutes in the freezer for a quick cooling). The temperature of the dough is critical for cutting. Too warm and the cookies will smear. Too cold and the dough will be too hard.

Use a metal cookie cutter to cut shapes. Dip it into fresh cold water before every cut to prevent sticking.

Mix the egg yolk with 5ml water and brush it lightly on the top surface of the cookies.